Save A vibrant, nourishing bowl featuring fluffy quinoa, caramelized roasted sweet potatoes, and crisp kale, finished with a zesty lemon-tahini dressing—a perfect light lunch or side inspired by coastal freshness.
This is one of my go-to meals when I want something quick yet satisfying that reminds me of fresh coastal flavors.
Ingredients
- Grains: 1 cup quinoa, rinsed, 2 cups water, 1/2 teaspoon salt
- Vegetables: 2 medium sweet potatoes peeled and cut into 1/2-inch cubes, 1 large bunch kale stems removed leaves torn into bite-sized pieces, 2 tablespoons olive oil divided, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper
- Dressing: 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, 2 tablespoons water (more as needed), 1 small garlic clove finely minced, 1/4 teaspoon salt
- Garnishes: 1/4 cup toasted pumpkin seeds (pepitas), 2 tablespoons chopped fresh parsley (optional), Lemon wedges for serving
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C)
- Prepare Sweet Potatoes:
- On a large baking sheet toss the sweet potato cubes with 1 tablespoon olive oil smoked paprika cumin salt and black pepper Spread in a single layer
- Roast Sweet Potatoes:
- Roast sweet potatoes for 20 minutes flipping halfway through until golden and tender
- Cook Quinoa:
- Meanwhile in a medium saucepan combine quinoa water and 1/2 teaspoon salt Bring to a boil cover reduce heat to low and simmer for 15 minutes Remove from heat and let stand covered for 5 minutes Fluff with a fork
- Prepare Kale:
- Place kale in a large bowl Drizzle with remaining 1 tablespoon olive oil and a pinch of salt Massage with your hands for 12 minutes until leaves are bright green and tender
- Make Dressing:
- For the dressing whisk together tahini lemon juice maple syrup or honey water garlic and salt until smooth Adjust consistency with extra water as needed
- Assemble Bowl:
- To assemble divide quinoa among bowls Top with massaged kale and roasted sweet potatoes Drizzle generously with lemon-tahini dressing
- Garnish:
- Garnish with toasted pumpkin seeds parsley and lemon wedges
Save Preparing this bowl often sparks lively conversations at the dinner table, making it a family favorite.
Required Tools
Baking sheet Medium saucepan with lid Large mixing bowl Whisk Measuring cups and spoons Chefs knife and cutting board
Allergen Information
Contains sesame (tahini) Contains seeds (pumpkin seeds) Gluten-free and dairy-free Always check ingredient labels for cross-contamination if allergies are a concern
Nutritional Information
Calories 340 Total Fat 13 g Carbohydrates 49 g Protein 8 g
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This bowl is both refreshing and fulfilling a perfect balance for any meal.
Recipe FAQs
- → How do I properly cook quinoa for this bowl?
Rinse quinoa thoroughly under cold water, then simmer it in water with a pinch of salt until tender. Let it rest covered for 5 minutes before fluffing with a fork to ensure light, fluffy grains.
- → What is the best way to prepare the kale so it is tender and flavorful?
Massage the torn kale leaves with olive oil and a pinch of salt for 1-2 minutes until they soften and brighten in color, enhancing texture and flavor.
- → How long should sweet potatoes be roasted for optimal caramelization?
Roast cubed sweet potatoes at 425°F (220°C) for about 20 minutes, flipping halfway through to ensure even caramelization and tender centers.
- → Can the lemon-tahini dressing be adjusted in consistency?
Yes, whisk in additional water gradually to achieve a smooth, pourable texture that coats the ingredients well without overpowering them.
- → What are some good garnishes to complement this bowl?
Toasted pumpkin seeds add crunch and nutty flavor, while fresh chopped parsley offers brightness. Lemon wedges provide an optional fresh citrus lift when served.
- → Are there good protein additions for this dish?
Grilled shrimp or chickpeas can be added to increase protein content, pairing well with the existing flavors and textures.